Halloween Gingerbread Sandwich Cookies

Celebrate Halloween with these tasty gingerbread cookies, but beware: Seconds and thirds will surely be in high demand.

Total Time: 0:53

Prep: 0:45

Cook: 0:08

Level:
Moderate

Yield:
20 cookies

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Ingredients

Cookies:

2.25 c. all-purpose flour

0.25 c. Unsweetened cocoa powder

1 tbsp. pumpkin pie spice

1 tsp. baking powder

0.25 tsp. salt

0.25 c. mild molasses

0.25 c. boiling water

0.25 tsp. baking soda

0.50 c. unsalted butter

0.33 c. brown sugar

0.33 c. granulated sugar

1 large egg

Decorations & Filling:

Black and red tube icing

1 package cream cheese

1 c. marshmallow cream

Directions

To make the cookies: In a bowl, whisk flour, cocoa, spice, baking powder, and salt. In a cup, stir together molasses, water, and baking soda. In a large bowl, with mixer on medium, beat butter and sugars until fluffy. Beat in egg until blended. With mixer on low, alternately beat in flour mixture and molasses mixture until dough forms. Divide dough in half; place each half between sheets of waxed paper. Roll out to 1/8-inch thickness. Stack on baking sheet; freeze 30 minutes, until firm.

Heat oven to 350°F. Line cookie sheets with parchment. Working with 1 portion of dough at a time, peel away 1 sheet of the waxed paper to completely release from dough; pat paper back into place. Turn dough over; peel off second sheet and discard. Using 3-inch Halloween-shaped cutters, cut out 20 cookies. Transfer cookies from waxed paper to prepared cookie sheets with a small spatula, spacing them 1 1/2 inches apart. (For bat, use a skewer to cut out eyes; for jack-o'-lantern, use a small knife.) Reroll scraps; freeze. Cut out the remaining 20 bottom cookies.

To make the filling: Beat cream cheese and marshmallow cream until smooth. Spread a heaping tablespoon of filling on each of bottom cookies; place top cookies over filling; gently sandwich together. Decorate with icing.